Creamy Broccoli & Cannellini Bean Soup

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This recipe requires a powerful blender or a food processor.  I love soups and after much research over many months to find a blender that can puree soups, I decided to invest in a Vitamix.  So far, it is doing exactly what I need it to and much more!   Another option I have heard works well is a Cuisinart immersion blender which you can purchase for around $30.

Ingredients: Yields about 6, 1 cup servings 

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  • 1 Head of broccoli
  • 1 (15oz.) can of cannellini beans (white kidney beans); drained
  • 3 c. vegetable broth
  • 1 medium yellow onion
  • 1 small garlic clove
  • 1 Tbsp. Extra virgin olive oil
  • Topping: Toasted pine nuts
  • Optional topping: Shredded cheddar cheese
  • Sea salt & pepper to taste

Directions:

  1. Cut the broccoli into florets and slice the stem into pieces IMG_0725
  2. Steam broccoli in a large bowl filled with 1 c. of water & microwave for about 3 & 1/2 min.IMG_0722
  3. Dice the yellow onion & mince the clove of garlic IMG_0716
  4. Lightly coat a medium pan with olive oil.  Saute the onion & garlic until lightly browned IMG_0721
  5. Add the broccoli, drained cannellini beans, onion, garlic & vegetable broth into a blender (or if you have a food processor, add everything except for the vegetable broth to puree) IMG_0727
  6. Blend until pureed & smooth.  Add more or less vegetable broth to make it more liquid or thick IMG_0728
  7. Toast pine nuts in small pan (without oil) until lightlybrowned on each sideIMG_0717
  8. Heat 1 serving of the broccoli soup mixture on stovetop
  9. Serve & top with toasted pine nuts and shredded cheese

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I have been trying to focus on fun ways to get more veggies into the diet because that is the element of nutrition that Americans are lacking the most.  Soups are a delicious way to eat your vegetables and there are endless combinations to experiment with.

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